Monday, May 27, 2013

Veganize It | Fried Chick'n Sandwich — Done Right

I always feel a little dirty posting recipes like this; after all, going vegan was just as much about making healthy choices for me as it was about activism and being more factory farming aware. I always, always advocate for a diet as free of processed and fried foods as possible, whether you're vegan, vegetarian or none of the above. But sometimes you just need a good, spicy fried chicken sandwich slathered with mayo, and that's part of what I've always wanted to illustrate — you can eat vegan and still have a good, spicy fried chicken sandwich slathered with mayo.

The recipe below has been Veganized from the pages of Bon Appétit's April 2013 issue. I'm a big fan of accessible and simple-to-cook Gardein in place of meat for this type of recipe; but as usual, I've disregarded the package instructions entirely and chosen to pan-fry the Crispy Tenders in a cast-iron skillet. This technique best replicates the taste and crispy texture of fried chicken the way my mother used to make it — great on a sandwich, or as the main part of a meal with salad and other sides.

A Note About Oils

In my personal general day-to-day, I cook with oils only very lightly. These are the oils I choose, and what they are best used for:

For frying and stir-frying (high-heat cooking):

Peanut Oil

• High smoke point makes it great for cooking at very high temperatures

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